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🍽️ Glazed Asparagus with Crispy Potato Waffles

409 kcal · 30 min · 4 servings

Ingredients

• 750 g firm-cooking potatoes
• 50 g onions (1 onion)
• 2 eggs
• 60 g wheat flour Type 1050
• salt
• pepper
• 1 kg green asparagus
• 0.5 bunch parsley
• 1 bunch chives
• 1 tbsp oil
• 40 g yogurt butter
• 2 tsp coconut blossom sugar
• 250 ml classic vegetable broth
• 100 g raw ham

Instructions

1. 1. Peel the potatoes and the onion.
2. 2. Dice the onion very finely.
3. 3. Grate the potatoes finely.
4. 4. Place the grated potatoes in a clean kitchen towel.
5. 5. Squeeze the potatoes firmly in the towel to remove the liquid.
6. 6. Mix the squeezed potatoes, the diced onions, the eggs, and the flour in a bowl.
7. 7. Season the batter generously with salt and pepper.
8. 8. Let the batter rest covered for a short time.
9. 9. Wash the asparagus thoroughly.
10. 10. Peel the lower third of the asparagus.
11. 11. Cut off the woody ends of the asparagus.
12. 12. Wash the parsley and chives.
13. 13. Shake the herbs dry.
14. 14. Pluck the leaves from the parsley.
15. 15. Set aside some parsley leaves for decoration.
16. 16. Finely chop the rest of the parsley.
17. 17. Cut the chives into fine rings.
18. 18. Set the waffle iron to medium heat.
19. 19. Preheat the waffle iron.
20. 20. Lightly grease both baking surfaces of the waffle iron with oil.
21. 21. Stir the chopped parsley and chives into the potato batter.
22. 22. Take a ladleful of batter for one waffle.
23. 23. Pour the batter into the hot waffle iron.
24. 24. Close the waffle iron.
25. 25. Bake the potato waffle until crispy in 6 to 7 minutes.
26. 26. Repeat the process until all the batter is used.
27. 27. Carefully remove the finished waffle from the iron.
28. 28. Place the waffle on the rack of a preheated oven.
29. 29. Keep the waffle warm at 70 degrees Celsius.
30. 30. Heat 20 grams of butter in each of two large pans.
31. 31. Put half of the asparagus amount into the first pan.
32. 32. Put the other half of the asparagus into the second pan.
33. 33. Sprinkle the asparagus in each pan with one teaspoon of coconut blossom sugar.
34. 34. Sauté the asparagus by shaking the pan several times.
35. 35. Wait until the asparagus is shiny all over.
36. 36. Season the asparagus with a little salt.
37. 37. Pour some broth over the asparagus in the pans.
38. 38. Cook the asparagus until tender-crisp in 3 to 5 minutes.
39. 39. Cut the ham into short, finger-thick strips.
40. 40. Adjust the seasoning of the asparagus with salt and pepper.
41. 41. Distribute the asparagus onto the plates.
42. 42. Sprinkle the asparagus with the ham strips.
43. 43. Sprinkle the asparagus with the reserved parsley leaves.
44. 44. Serve the warm potato waffles alongside.

Nutrition per serving

• kcal: 409
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 41 g